Upside down Lemon Cheesecake
by Jessie Daye
Upside Down Lemon Cheesecake
Ingredients
- 2 ¼ cups graham cracker crumbs about 16-18 full-sheet graham crackers
- ⅓ cup packed light brown sugar 67g
- ½ cup unsalted butter, melted 113g or 8 Tbsp
- ¾ cups heavy cream or heavy whipping cream
- 12 ounces full-fat brick cream cheese, softened to room temperature
- ¼ plus 1 tablespoon granulated sugar
- ⅛ cup sour cream, room temperature 60g
- 1 teaspoon lemon juice
- ½ teaspoon vanilla bean paste or extract
- 1 cup lemon curd
Method
- In a medium bowl, combine the graham cracker crumbs and brown sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 6-inch springform pan. Use the bottom of a measuring cup or glass to pack it tightly. Place the crust in the freezer to set while you prepare the filling.
- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream on high speed until stiff peaks form (about 3–4 minutes). Set aside.
- In a separate large bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Add the granulated sugar and mix until well combined and smooth. Then add sour cream, lemon juice, and vanilla. Beat until fully combined and no lumps remain.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly until fully incorporated.
- Remove the crust from the freezer and spread lemon curd on the bottom of the crust followed by the cheesecake filling evenly over the curd. Smooth the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Once set, turn the pan upside down and carefully remove the cheesecake from the springform pan. Break with a spoon and serve in bowls or glasses.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
Let’s be friends!
Be the first to receive exclusive content and hear about my upcoming BOOK!
2 comments
Susan
That seems like a lot of cream cheese for a 12” crust
Amber
‘Noosa’ brand makes a really good lemon yogurt that I often top my homemade cheesecake with.
Since this in non bake, I might add a layer inside with the yogurt also.